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The Ultimate Bowl
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The Ultimate Bowl

Course: MainCuisine: VeganDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

15

minutes
Total time

45

minutes

The humble bowl has become kind of a staple for those eating a plant-based diet. I remember the first time we came across these quasi salads at a place in Montreal. I was skeptical but have become a fan. The nice thing about the bowl is that you can use pretty much anything you want. I typically would use a few based vegetables like cucumber, carrot and bell pepper but after that the sky’s the limit.

It’s nice to have some cold vegetables like those mentioned above, but then add some steamed or roasted veggies too. Roasted brussels sprouts, steamed broccoli or cauliflower are all great additions to a bowl. This is the perfect way to clean out your refrigerator. Likewise if you’re not a fan of tofu, you can use black beans or chickpeas as the protein. All said, this is a super versatile and yummy dinner, and let’s face it, it all comes down to the sauce.

Ingredients

  • 1 cup of brown rice

  • 1 pack of extra firm tofu cut into 1.5 cm cubes

  • 1 carrot shredded

  • 1 cucumber sliced

  • 1 bell pepper thinly sliced

  • 1 avocado peeled and diced

  • 1/4 cup toasted almond slivers (optional)

  • You can use pretty much any vegetable that you like such as tomatoes, peas, beans, sprouts, sweet peas, shredded beats, roasted brussels sprouts, steamed broccoli or cauliflower. You name it.

  • For the sauce

  • 1/2 cup of nutritional yeast

  • 1/3 cup of cold water

  • 1/3 cup of Tamari (or soy sauce)

  • 1/3 cup of apple cider vinegar

  • 2 cloves of garlic crushed

  • 1/4 cup vegetable oil

  • 2 Tbsp of tahini

Directions

  • Add one cup of brown rice to a pot containing two cups of water. Bring to a boil and let simmer until the water is absorbed.
  • Cut up all the vegetables into bite sized pieces.
  • Start the tofu process now as it takes about 1/2 an hour all said and done.
  • Preheat the oven to 425 if you are roasting vegetables
  • 15 minutes before you want to eat, place the roasted vegetables in the oven (they should take about 15 minutes to roast).
  • When the veggies are roasted and the tofu is crispy, assemble the bowl by placing a layer of rice in the bowl followed by the cold veggies, the hot veggies the tofu and then the sauce. Top with toasted almonds.
  • For the tofu
  • Add 6 Tbsp of oil to a large frying pan and preheat on medium.
  • Cut the tofu into 1.5 cm cubes.
  • Add corn starch to the bowl.
  • Add the tofu to the corn starch and mix thoroughly until all the pieces are coated.
  • When the oil is hot, add the tofu to the pan and spread into an even layer.
  • Fry the tofu so that each side becomes a crisp golden brown.
  • Remove the tofu from the pan and add it to the ultimate bowl.
  • For the sauce
  • Add all the ingredients to a medium sized bowl and mix thoroughly. Yup it’s that easy.

Notes

  • To assemble the bowl add a large spoonful of rice, top that with your vegetable ingredients, the tofu and top with sauce.
The Ultimate Bowl
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